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Ingredients

• 1/3 cup all-purpose flour
• 1/2 cup firmly packed light brown sugar
• 1 tsp. ground cinnamon
• Pinch of kosher salt
• 6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunks
  
• 1 cup chopped pecans, lightly toasted (see note below)

• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp. kosher salt
• 8 Tbs. (1 stick) unsalted butter
  
• 1 cup firmly packed light brown sugar
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 cup sour cream

• 1/2 cup confectioners’ sugar, sifted
• 1 tsp. whole milk
• 1 tsp. vanilla extract

Description

Lighter Than You Would Expect, With The Rich Flavor Of Pumpkin And Spices, And A Thick Layer Of Crunchy Brown Sugar And Pecan Streusel, This Coffee Cake Would Make An Ideal Dish For The Winter Holidays Or For A Festive Autumn Brunch. Serve With Big Steam

Williams-Sonoma